A pioneer of several health-based culinary programs in North America, Chef James Smith is determined to change the way cooks and next-generation chefs perceive and prepare food. His primary passion has always been the culinary arts having worked in leadership positions at several Toronto landmark restaurants including Scaramouche, Truffles at the Four Seasons, Boba and Senator Restaurant. James also has a wealth of experience in food media having worked on Food Network productions such as Cook Like a Chef, Christine Cushing Live, and Martin Yan's Chinatowns series as well as working with Canadian Living and Clean Eating magazines.
James is Centennial College's first-ever Chair of Culinary Programs and Operations. He also worked for Georgian College where he was the Associate Dean of Hospitality, Tourism and Recreation. James began his academic teaching career at the Calphalon Culinary Centre before he transitioned into a full-time position at George Brown College as the inaugural research and development chef at the Centre for Hospitality & Culinary Arts. James became a full-time faculty member teaching culinary courses in the Bachelor of Applied Business in Hospitality Operations program and also collaborated to develop and launch an innovative program combining culinary management and nutrition, fostering many partnerships, participating in many applied research projects and creating an active program advisory committee.
James' personal education journey includes obtaining a Culinary Management Diploma as well as his Red Seal Certification before completing his MBA in Hospitality and Tourism from the University of Guelph.